Quick Pickle and Roasted Potato Salad
Featuring crisp and flavorful Red Sun Farms Mini Cucumbers, this salad is a refreshing and tangy combination that pairs with any meal.
Prep time: 45 min (plus 1hr chilling time)
Total time: 1 hr. 45 min
Skill level: Easy
What You'll Need
Directions
- Roast Potatoes: Toss potatoes valves in oil and season with salt and pepper. Lay out in a roasting pan. Roast until tender and golden brown. 400 degrees, 25-35min. Set aside to cool to room temp.
- Prepare Dressing: In a small bowl, combine, mayo, yogurt, vinegar, mustard, dill, lemon zest, and juice. Season with salt and pepper to taste.
- Assemble Salad: In a large mixing bowl, combine the cooked potatoes and quick pickles. Pour the dressing over the salad and toss gently to coat evenly.
- Chill: cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.
- Serve: Before serving, give the salad a gentle toss. Sprinkle with bacon and more chopped dill. Adjust seasoning if needed.
- Serve chilled as a side dish or on its own.
You may also be interested in...
Halibut with Apple, Pepper & Corn Salsa
A light, delicious and healthy way to serve halibut.
Prep time: 20 mins
Total time: 65 mins
Skill level: Easy
Empress Pico De Gallo
Laissez les bon temps rouler! (Let the good times roll!) with this color-coordinated party dish. The deep purple hue of Red Sun Farms Empress Tomatoes pops with the golden pineapple and rich greens of the cilantro and onion. Add a little jalapeno for that jazzy kick of heat!
Prep time: 15 mins
Total time: 15 mins
Skill level: Easy